Introduction

Cooking is the process of converting raw ingredients into a palatable dish, through the use of heat. Understanding the methods of cookery is essential for a chef because nearly all menu items require some cooking and many menu items combine several methods together.

Cookery methods are what unites cuisines from around the world. The ingredients that are used in dishes will vary, but the processes of cooking are quite common. For example, stewing is used for curries, ragoût, Irish stew, goulash and chilli con carne. A barbecue is also very popular in Australia, North and South America, Europe, Africa, Japan, Jamaica and anywhere else there is good weather, meat and an excuse to cook.

While the methods are common around the world, the equipment used for various cookery methods varies widely from area to area. Asian cooking often relies on the wok – a multipurpose piece of equipment that can be used for shallow-frying, deep-frying, braising, stewing, smoking and steaming.

People go out for different reasons and the choice of restaurant is often based on the purpose or event planned. Each restaurant will consider its clientele when selecting its menu, which is why it is critical that the menu be created within in the time restraints available.

Dishes featuring on menus must focus on the clientele and the reasons for their visit to the establishment. If the restaurant is located in the CBD, it must cater for a clientele that has limited time at lunch, whereas a location in a tourist spot might need to reflect a relaxed menu approach with a leisurely feel.

To ensure each restaurant can accommodate their customers’ needs it is essential that each team member understands their role during kitchen service. Each member’s role plays an important part in ensuring food preparation is prepared before the start of service to ensure that each dish is created with efficiency to ensure maximum quality and service.

Due to the time constraints and demands placed on cooks in a commercial kitchen, a systematic approach to cooking is always suggested.

One of the largest components of a chef’s job is preparing all the items on the menu, ensuring that service is smooth and efficient. This preparation phase is referred to as mise en place, which means to have everything in its place before the actual cooking starts.

Mise en place encompasses many aspects of preparing for service:

• collecting the required equipment and commodities
• pre-preparing items such as julienne carrots
• pre-cooking items such as mashed potatoes
• preparation steps for proteins, such as trimming and cutting steaks
• preparation steps for finished and semi-finished sauces
• preparing garnishes
• collecting all equipment and tools required to finish the meal
• ensuring equipment is functioning prior to service
• keeping workspaces clean and hygienic throughout preparation and service.